3. Meanwhile, coat a large baking
dish with cooking spray. Halve
each peach; remove and discard the pits. Using a teaspoon or a melon baller,
remove 1 teaspoon of peach flesh from the middle of each peach so each peach
can hold more filling. Place each peach half cut-side-up in the baking dish.

4.Make the glaze: In a small bowl, add
¼ cup Splenda®
Sweetener, and cornstarch. Stir in enough lemon juice to create a glaze
consistency, about 2 to 3 teaspoons. Use a spoon to spread the glaze on the top
of each peach half.

5.
Broil peaches about 3 to 4 inches from heat until peaches are almost tender,
about 5 minutes.

6.
Remove dish from the broiler. Divide blueberry mixture between each peach,
filling each peach cavity. Place in broiler for another 5 minutes.

7.
Remove from broiler again. Top with nuts, using your fingers to press nuts into
blueberry compote, if needed. Use a spatula to transfer 2 peach halves to each
plate. Top each one with 2 tablespoons frozen yogurt, if desired. Serve.

Cooking Tip: Ever wondered
why pits are easier to remove from some peaches than others? It’s because some
varieties are clingstone, where the flesh sticks to the pit, while others are
freestone, where the pit can be pulled out. For the clingstone, gently twist
the peaches after cutting to help remove the pit from one peach half; then
carefully use a knife to cut the pit from the other half.

Smart Tip #1: Make an extra
batch of the blueberry compote and use it to stir into morning oatmeal or
spread over English muffins to liven up breakfast.

Smart Tip #2: When removing
peach flesh from each half, don’t toss those pieces. Either eat on its own or
add into a pitcher of water for flavoring.

*Note: Optional ingredients are not included in the nutrition
information per serving.

DIRECTIONS:1. Preheat the oven to 450°F. Place a
wire baking rack onto a medium-sized baking sheet; coat the baking rack with
cooking spray. 2. Into the bowl of a food processor,
add oats, Italian seasoning, garlic powder, salt, and pepper. Pulse until
finely ground, about 30 seconds to 1 minute. Transfer oats to a large Ziploc
bag, and add in the breadcrumbs. Seal Ziploc bag and gently shake to combine. 3. Into a shallow dish, add egg whites
and water. Whisk together with a fork to combine.4. Bread
each chicken tender: Working 2 to 3 chicken fingers at a time, add into the
oat mixture, coating both sides. Dip
into the egg whites making sure to let excess liquid drip off, and then dredge
again in the oat mixture. Place on the prepared baking sheet. Repeat until all of
the chicken tenders are coated.5. Bake in the preheated oven until
chicken is fully cooked and crust is golden and crunchy, around 20 minutes. To
check for doneness, cut into the thickest chicken tender to make sure there is no
pink.6. Meanwhile, in a small bowl, add sour
cream, mustard,

SPLENDA® No Calorie Sweetener, and horseradish if desired. Thoroughly mix together
with a spoon.7. Remove chicken tenders from the
oven, let cool slightly, and serve with the sauce.

DIRECTIONS:1. Preheat oven to 450°F.2. Mix goat cheese topping ingredients together in a small
mixing bowl. Set aside.3. Puree figs in a food processor 30-40 seconds. Add half of
the water and process until smooth. Spoon figs into a medium size sauce pan.
Add remaining water. Cook over low heat, simmering 1-2 minutes. Add SPLENDA®
Naturals Stevia Sweetener, olive oil and lemon juice. Whisk together until well
mixed. Remove from heat and cool.4. Place pizza crust on baking sheet and spread goat cheese
topping onto the crust. Bake in the oven for 10-12 minutes or until crust is
crisping and cheese is hot.5. Remove pizza from oven, and place the torn pieces of prosciutto on top. Spoon desired amount of fig topping over
pizza. Reserve any remaining fig topping for a later use. 6. Toss salad ingredients together and place on top of
pizza. Slice and serve.

1. In a large bowl, add the dressing ingredients: yogurt, mayonnaise, vinegar, SPLENDA®, pepper, and salt. Whisk together with a fork. 2. Meanwhile, place a box grater into a medium bowl and grate enough zucchini for 2½ cups and 1 cup carrots. 3. Prepare the remaining vegetables by chopping the cilantro, scallions, and (optional) jalapeno.4. Add all the slaw vegetables into the large bowl with the dressing. Use a spatula or tongs to toss together. Let sit until needed for the fish tacos.

1. In a small bowl, add all the seasonings for the jerk seasoning. Use a spoon to stir until combine. 2. Coat the fish in about half the jerk spice mixture, using your fingers to spread the spice mixture onto both sides of each fillet. (Reserve remaining spice mixture in a sealed container for up to 1 month.) Sprinkle salt over the fish.3. In a large nonstick pan, warm ½ tablespoon oil over medium-high heat. Add 2 fillets, cooking until spices are caramelized and the fish easily flakes with a fork, about 5 minutes per side, depending on fillet thickness. Transfer to a plate and repeat sautéing process with remaining 2 fillets. 4. To assemble the fish tacos: Wrap the corn tortillas in a wet paper towel and heat in the microwave until warm, 30 seconds to 1 minute. Break fish into large pieces with a fork. Place the fish pieces, slaw, and diced avocado onto a platter for easier assembly. Into the center of each tortilla, add fish and top with slaw. Garnish with a few pieces of diced avocado and serve.

The SPLENDA® Brand is proud to support the American Heart Association®’s Simple Cooking with Heart™ healthy living initiative.

4. Cut cream cheese into chunks and distribute it throughout the top of the strata. In a separate bowl, mix together butter, SPLENDA® Brown Sugar Blend, and flour into a crumbly topping. Sprinkle it all over the top of the strata.

5. At this point you can cover with plastic wrap and refrigerate overnight if preparing ahead. If making immediately, bake in oven for 35-40 min or until lightly browned and set.

1. Preheat oven to 350 degrees F. In a large mixing bowl cream together the butter, SPLENDA® Sugar Blend, molasses, and egg. Add in the dry ingredients and mix well.

2. Form dough into a disc, cover tightly with plastic wrap, and let rest in the refrigerator for one hour.

3. Roll out dough on nonstick surface into a rectangle about ¼ inch thick. Slice into fries (small rectangles). Place fries on cookie sheets lined with parchment, about 2 inches apart, and refrigerate while the oven preheats.

5. To make the cream cheese frosting dip, use a hand mixer to beat butter, cream cheese and vanilla extract together until light and fluffy. Add in SPLENDA® No Calorie Sweetener, Granulated and cornstarch and continue to mix until combined.

Pour this homemade eggnog pancake mix into a mason jar, and top it with a ribbon for a thoughtful (and easy) holiday gift!

EGGNOG PANCAKE MIX RECIPE

Makes 1 jar dry pancake mix. Once cooked, mix serves 8.

INGREDIENTS

1 ½ c. all-purpose flour

1 c. nonfat dry milk powder

¼ c. buttermilk powder

¼ c. SPLENDA® No Calorie Sweetener, Granulated

¼ c. cornstarch

1 ½ tsp. nutmeg

3 ½ tsp. baking powder

1 tsp. Kosher salt

DIRECTIONS

1.Instructions for mason jar assembly: Mix all of the ingredients together so that they are well combined and evenly distributed. Funnel dry mixture into quart sized mason jar, packing down as needed. Seal with lid and add festive ribbon and gift tag

2. Instructions for making the pancakes: In a large mixing bowl add 1 ½ cups water, 1 large egg, 3 Tbsp. melted butter and 2 tsp. vanilla extract. Whisk together, then add in dry mix while continuing to whisk. The batter will be thick. Do not over-mix; let batter rest for 15-20 minutes. Once rested you will have a fluffy batter with air bubbles. Heat a nonstick pan on medium with nonstick spray or butter. Use a ¼ cup measure to drop in pancakes. Cook until golden on both sides. Serve hot with syrup.

These cinnamon oat scones with maple glaze are the perfect fire-side treat.

CINNAMON OAT SCONES WITH MAPLE GLAZE RECIPE

Makes 16 scones

INGREDIENTS

Scones

2 c. flour

1 c. old fashioned or quick-cooking oats

1 tbsp. baking powder

½ tsp. baking soda

⅓ c. SPLENDA® Sugar Blend

1 tsp. cinnamon

½ tsp. Sea salt

1 stick (8 tbsp.) cold butter, diced

1 tsp. vanilla extract

¾ c. skim milk

Glaze

1 tsp. maple extract

¼ c. skim milk

⅛ tsp. salt

3 packets SPLENDA® Naturals Stevia Sweetener

DIRECTIONS

Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.

In
a large bowl, mix together all dry ingredients. Add in butter and mix
with your hands until pea-sized pieces form. Add vanilla extract then
slowly stir in milk with a fork until a crumbly, wet mixture starts to
form.

Turn mixture onto a floured surface and form into 2 even 1”-thick rounds. With a sharp knife, cut each round into 8 triangles.

Make
maple glaze: In a small bowl, whisk together all ingredients. Place
triangles onto baking sheet about 1-inch apart and brush with maple
glaze. Sprinkle with more oats, if desired. Bake until golden brown, 15
minutes.